How sometimes you want to improve your culinary skills and make a unique dish that will captivate the whole family. Of course, housewives place a special emphasis on desserts, due to the fact that both children and adults love sweets.

It’s much easier to go to the nearest pastry shop and buy a treat for tea, but it’s more interesting and better to bake delicious pastries at home yourself.

Buns will be an excellent accompaniment to tea. Cooking is not at all difficult, the main thing is to decorate the dish beautifully. Not everyone can bake twisted buns with braided patterns.

But in this article you can learn how to make beautiful buns very simply. These will be braids with patterns that will delight everyone.

Each recipe is supplemented with steps, this will help you more easily understand what methods of forming buns are available and how to implement them in practice.

Don't be afraid that you won't be able to mold the buns. My recipes are not complicated, and the effect will amaze everyone. I suggest you find out the formation recipes as soon as possible.

Yeast buns

Components: 100 gr. Sahara; 250 ml milk; 2 pcs. chickens yolks; ½ tsp. salt; pack vanillin; 100 gr. sl. oils; 25 gr. yeast; 1 kg flour; 30 ml milk; 1 PC. chickens yolk.

The last 2 ingredients on the list are needed to grease the buns.

Cooking algorithm:

1. I start preparing beautiful loaves from yeast dough by preparing the dough for kneading the dough. Warm the milk to room temperature, only then add yeast to it and completely dissolve its composition in it. You also need to add 2 tbsp. sah. sand, mix. The mixture should become homogeneous. It is worth adding 1 tbsp. flour and mix. Cover the dough with a towel, move it to a warm place, let it stand there for 15 minutes.
2. You won’t be bored, because it’s also worth warming up the soup. butter, let it cool and add 2 pcs. chickens eggs
3. I add sugar. sand and mix. It is better to do this with a whisk. I bring in the van. powder, salt, sow flour. It is worth adding the last ingredient in parts to make the dough mixture from the yeast mixture fluffy. Using a spoon, I mix the mixture, all that remains is to knead it with your hands.
4. I cover the yeast dough with a towel, let it stand for 40 minutes in a warm place, you can wrap it in film. During this time it will become 2 times larger. Next comes the shaping of the buns.

There will be one recipe for preparing dough for buns, but I will offer methods for shaping them for consideration a little lower. Of course, each recipe for molding buns has its own characteristics, how to sculpt them, and therefore for convenience I have attached a photo to them.

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Scheme for forming buns:

1. The braid can be either large or not. If you make large rolls, then you should divide the dough mass into 2.3 parts. Each part of the dough should be kneaded well. Then divide the dough into 3 ropes and roll out.
2. Weave strands of dough in the form of a braid. The rest of the braids need to be done the same way. As you can see, even bun shapes such as braids are easy to roll.
3. It is worth mixing the milk from the chickens in a cup. yolk. In this case, there is no need to beat the mass. Just make sure it becomes homogeneous.
4. Grease the surface of the dough with the mixture and cover with sesame seeds, poppy seeds, and sugar. In general, the topping of the dough is at your personal discretion.

Heart

This time you need to divide the finished dough into parts. Roll out one part of the dough into a flat cake, spreading it over the next one. oil Sprinkle the surface of the dough with sugar on top.

Scheme:

1. Roll the flatbread into pieces.
2. I connect the edges of the dough. I cut the roll lengthwise and it turns out to be a heart, all that remains is to straighten it.
3. This pattern will be the same for other types of buns that you want to make.

Butterfly

Scheme:

1. I divide the mass of dough into parts, now it’s time to roll it out and sprinkle it with sugar.
2. All that remains is to roll the roll, I roll it into a bracket so that the ends are connected in the center.
3. I cut the roll 1 cm in the center and unfold the butterfly. The wings should be turned to the sides. That's all, the butterfly bun with sugar is ready. Your family will be delighted with the buns.

Baking beautiful buns

When the process of forming the buns is completed, you need to place them on a baking sheet to bake. The oven should be preheated to 200 gr. Baking should take approximately 10 minutes at this temperature.

Then change the temperature to 180 degrees, but there is no need to take out the buns, because they still need to be baked for about 20 minutes.

This is not the end of the recipes and shaping methods; I still have something to surprise my faithful readers with.

Homemade buns with filling

Poppy buns can be made in the shape of beautiful roses. Most likely you have seen similar design in stores. Look at the photo and you will understand what kind of roses I am talking about.

Interested? Then it's time to learn how to make rose buns with poppy seed filling at home.

Cooking algorithm:

1. The finished dough batch needs to be rolled out, only then divided into equal halves.
2. One of them should be rolled out into a rectangle, the cake should not be thin, I grease the melt. butter and sprinkle the right amount of poppy seeds on top.
3. You need to roll the dough into a roll again. I cut it into pieces, their width will be approximately 10 cm. All that remains is to form the roses.

As you can see, all the methods are extremely simple!

Curls and braids

Scheme:

1. I place the finished dough batch on the table surface and sprinkle it with flour. I roll out the dough into a sheet, it will be rectangular. I sprinkle poppy seed filling on it. I fold the layer overlapping. I cut it into strips crosswise. You will get approximately 12 strips.
2. I twist all the strips in spirals 3-4 times. I roll it into rings. Baking with sugar will be ready after 20 minutes of baking at 200 degrees. in the oven. But these are not all the ways and forms for delicious buns.

Stuffed hearts

Scheme:

1. I make small flat cakes, cover the mixture. butter, sugar. I sprinkle poppy seeds. By the way, you can safely cover the dough with cinnamon, it turns out really very tasty, and the buns also have a great aroma.
2. I roll the dough into a tube, roll it up and cut it. I form a heart. All that remains is to send the buns off to bake. The finished result will delight you with its beauty and originality.

Look at the photo to see what kind of buns with sugar were formed by me.

Butter buns

Ingredients: 4 tbsp. flour; 1 tbsp. dry yeast; 250 ml milk; 1 PC. chickens egg; salt; 2 tbsp. sah. sand; van. powder; 0.5 pack sl. oils

Cooking algorithm:

1. Flour with dry yeast, sugar. I mix sand and salt. I add a van. powder, making a batch.
2. I warm the milk a little and mix it with the dry ingredients. I kill chickens. egg there too.
3. Softened sl. I add butter to the mixture. I mix with a spoon, then knead the dough by hand.
4. Roll the dough into a ball and cover with a towel. I leave the bowl in a warm place for 1 hour.

We are engaged in molding buns, the methods are presented below.

Recipes for making buns with apples

Apple buns with jam are not only very tasty, but they can also be spectacular and beautiful.

Below I have presented a recipe with jam, but instead of jam, you can put apples after stewing them for a couple of minutes in a frying pan.

But just don’t forget to core the apples and cut them into pieces or slices.

Small braids with jam

Scheme:

1. Roll out the dough into a flat cake and cut it into medium-sized squares. I fill the center with jam.
2. I cut the squares into small pieces on the sides. You shouldn't reach the middle. You still need to leave a space of 5 cm in the center.
3. I braid the edges with jam. It is not difficult to form a braid with jam, as in the photo.

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Scheme:

1. I form 2 sausages from the layer.
2. I twist them together. Ready. There is a video to help you at the end of the article.

Herringbone

Scheme:

1. The dough should be rolled out into a flat cake. I cut into triangles.
2. I cut each edge on both sides into segments and form Christmas trees.
3. I coat the top part of the baked goods with a mixture of milk and yolk. I form the buns. Their shape will be really beautiful. So that they are golden, I bake them thoroughly in the oven.

Spirals with jam

Scheme:

1. I roll out the dough to a large size. I put the filling on it. Feel free to complement the apple filling with delicious raisins.
2. I overlap the edges. I cut the roll crosswise into strips. They should be 3 cm wide. About 12 strips will be enough.
3. I roll the strips into spirals. I put the spirals with jam on a baking sheet covered with pre-roast. oil If you have any questions, you can watch the video to better understand how baking is done at home. It will turn out very beautiful.

Roses

Even apple buns can be made into beautiful shapes.

Cooking algorithm:

1. I cut apples into slices. I boil them in water for 5 minutes and add citric acid. I roll out the dough and cut it into strips.
2. I grease all the strips with apple jam, sprinkle cinnamon and sugar on top.
3. I put the strips in the center, put the apple slices in half on the strip so that it looks like it was done in the photo.
4. I fold the strip into the shape of a rose and an apple.

Curd buns

Few people will refuse cottage cheese buns when they are served for tea. The thing is that the filling with cottage cheese is almost the most popular among bun lovers.

You can bake not only sweet rolls, even salty cottage cheese will come in handy. But the most interesting thing is that the shapes of the curd buns cannot surprise you, look at the photo in person.

If you are interested in this topic, then below I have presented a number of interesting recipes.

Envelopes with cottage cheese

Scheme:

1. I divide the dough into squares. I put the cottage cheese filling in the center.
2. I turn the corners to the center. I bake until done.

This method is the simplest, as you noted. See other methods in the video.

Roses with cottage cheese

Scheme:

1. I roll out the dough cakes and cut them into 3 parts, but not completely.
2. I put the filling in the center.
3. I wrap the edge around the filling. I fold the edges and form roses.

Curd buns

You get very beautiful curd buns.

Scheme:

1. I roll out the dough into a rectangle. I cut it into squares. I put the filling in the center and make cuts in the corners.
2. I fold the dough with the filling and push the edges into the holes.
3. I wrap the second edge. Done, you can go bake. Each bun will delight you with a beautiful view.

As you can see, even the simplest bun, if you know the secrets of its design, can become a masterpiece. Their design options are very different, and therefore every housewife can find one that suits her, both in terms of preparation method and effect.

Video of forming buns

Read other baking recipes on my website, finding out how different and impressive it can be in decoration.

Simple puff pastry masterpieces:

Puff pastry flowers

Build the puff pastries following the instructions in the picture. All you need for this is sleight of hand and a sharp knife. Don't forget about the filling: place dried apricots or prunes in the center. Before serving, decorate each puff pastry with jam to taste. If the occasion is festive, then show your imagination: draw foliage with balsamic sauce.

Openwork cookies with apples

Roll out the dough into a circle. Cut it into triangles. Place grated red apple filling in the center of each slice. Make two cuts on each side and wrap the filling as shown in the picture. Bake cookies in the oven.

Cheesecakes

Making such a beauty is not at all difficult. Cut the rolled out puff pastry into squares. Bend each square diagonally, making an envelope, as in the picture below.

Now the main creative moment begins. Using a sharp knife, make cuts on the triangles, stepping back a centimeter from the edge and, not reaching the sharp end, also a centimeter. (see picture below). Uncover your square and brush it with egg white using a brush. Now, carefully taking the cut edges, we lay them as in the figure below. All that remains is to put the filling and go into the oven.

Puff pastry scallop
The very name of this confectionery product speaks for itself. Our puff pastry is a delicious filled pie that looks like an ordinary scallop (albeit slightly pot-bellied). Moreover, a scallop is not just a shape, it is also one of four ways to close a pie, along with a side, a pocket and a border.

Cut the rolled out layer of puff pastry into rectangles. Place the filling on each one. Here you can give free rein to your imagination and use what you love: chocolate, jam, a mixture of flour, butter and sugar (horiz), fresh fruit, nut, meat, mushroom filling, cheese, etc.

Now, fold our rectangle in half, as shown in the figure and, using a special gear wheel, process the edge.

Puff pastry curl
Curl is a beautiful name, isn't it? The product itself looks no less beautiful. And how delicious it is!!! These exquisite puff pastries really look like curls, and they are not at all difficult to make.

Roll out the layer of puff pastry, forming one large rectangle, sprinkle it with filling.

And you need to cut the roll into pieces 1.5-2 cm thick. We open each piece, as shown in the figure below, and place it on a baking sheet.

Puff pastry butterfly
Take a closer look, you see what butterflies are - bright, fragrant and incredibly tasty. And they are made from the same puff pastry. Prepare the filling, fruits, nuts and create...

First, roll out the layer and cut it into squares. Now the process of work is almost the same as when making cheesecakes. We also fold the squares into triangles, cut them, open them and brush them with egg white.

Now, take the cut tip on one side, then on the other and connect it. Place the filling into the resulting windows. You can decorate the finished products with whatever you want - halves of canned apricots, grapes or any berries, nuts, sprinkles.

Puff pastry bow

Bow - on a hot summer day, such a tasty treat will come in handy. Cream cakes are not advisable during this period, but bows made from puff pastry look very impressive on the table, as they look festive. Children enjoy this treat.

Fold a standard square of rolled out puff pastry into a triangle. Now we make two cuts. As can be clearly seen in the photo above. You need to do them by moving the knife from the sharp edge to the base, 1 cm short of the edge. We wrap the resulting strip (the width of which is 1 cm) around the base several times. Our bow can be baked. When it's ready, sprinkle it with powdered sugar or spread apricot marmalade. Crispy deliciousness...

Puff pastry rack

Preparing this treat will immediately add variety, because you can simultaneously prepare a square of puff pastry with several fillings. And it is done like this:

Roll out a layer of puff pastry and cut it into squares. Fold each into a triangle, and then make a cut on one side, not reaching one centimeter to the edge. Now, carefully taking the edge from the side of the cut, we shift the cut strip to the opposite edge. Such pastries can be suitable not only for sweet dishes, but also as an original snack. It’s just that the squares in this case should be smaller. Fill the space with salad, meat or mushroom filling - this dish has a very refined taste.

Puff pastry braid
The dough braid we suggest you make is very easy to make.

Cut the rolled out puff pastry into thin, narrow rectangles.
In the middle of each rectangle we make a cut one third of its entire length.

Now we can start weaving. We take one edge of the rectangle and pass it through the resulting hole, then again and so on until we get such a beautiful braid (see photo below).

Puff pastry croissant
Airy puff bagels with the beautiful name croissants are known and loved by both children and adults.

To prepare them, roll out the puff pastry in the shape of a rectangle or circle, as you prefer. Then cut it into long triangles. We wrap each triangle, starting from the base, with a roll. It turns out just as cute as in the photo below.

Brush the top with egg yolk and place in the oven. Croissants can have a wide variety of fillings.

Puff pastry medallion
You probably already realized that many product names directly describe what exactly this or that puff pastry looks like. Take, for example, medallions. It is immediately clear that this is a sweet decoration, although its purpose is somewhat different from that of jewelry pendants. Yes, and it’s much easier to do.

We cut the rolled out layer of puff pastry into squares, which we then fold in half, forming triangles. Now, stepping back from the edge by 1-1.5 cm, starting from the base, we make cuts on both sides of the triangle. Moreover, you need to make the cuts in such a way that they do not reach the upper corner of the triangle by one and a half centimeters.

Now, taking the edges of the cut strips, we connect them together and create a “bed” for the filling, as was done in the photo below. Fill it with filling and you can send the medallion to the oven.

Half a puff pastry croissant
The croissant halves themselves look very attractive. Small, neat, they just beg to be tried as soon as possible. And they need to be made in almost the same way as whole croissants.

It’s only when the triangles are ready to be folded that they are cut in half along their entire length. When wrapping the roll, you need to hold the cut side so that the edge is smooth and beautiful, without protrusions. After the puff pastry is baked, this edge is sprinkled with powdered sugar, sprinkles, and dipped in melted chocolate, marmalade, or glaze.

Puff pastry strip

Absolutely all members of the older generation remember puff pastries from Soviet school canteens. Our strips are somewhat similar to them, but they look much more appetizing, and besides, they are also filled.

So, having rolled out a layer of puff pastry, spread the filling over half of it, sprinkle with sesame seeds or nuts and fold the sheet in half, placing the free edge on the half with the filling. Carefully straighten and cut into strips, the width of which we determine to your taste. Sprinkle the finished strips with powder and decorate.

Puff pastry mesh
We will also use the classic design of the pie - a mesh - when making puff pastry.

For this we need a special device, a roller stamp. Having cut out identical squares from the rolled out layer of puff pastry, we divide them in such a way that we get the same number of smooth squares and squares with a mesh. After treating the smooth part with egg white, spread the filling on it and cover the top with a mesh. Bake. To make the surface shiny, you can, if desired, brush the product with egg yolk before baking. The decoration of these layers can be very different.

Puff pastry snack
Translated from English, snack means a light snack. So we suggest you prepare delicious puff pastries that will be very convenient for a snack.

As always, carefully, trying not to press down, roll out the puff pastry. We arm ourselves with a special device and draw a line consisting of thin horizontal stripes in the center of the rolled sheet. If there is no roller device in the house, use a knife. To make it easier for you to make horizontal cuts, visually divide the sheet in front of you into three equal parts. The central part needs to be processed. Then, put the filling directly on our strips, sprinkle it with sesame seeds or nuts and overlap it with smooth edges.

Puff pastry snail

Cover the prepared rolled out layer of puff pastry with the filling, distributing it evenly over the surface. Sprinkle sesame seeds, raisins, nuts or cinnamon on top - whatever you like, and carefully roll up the roll. Then, armed with a sharp knife, cut it into slices (1.5-2 cm each). Place each slice flat on a baking sheet and place in the oven.

Chocolate puff pastry bread
A favorite breakfast for schoolchildren, preschoolers, as well as fathers, mothers, grandfathers and grandmothers, puff bread with chocolate can be classified as the most popular puff pastry. There are no special tricks in making it, and the product turns out very tasty and satisfying.

Roll out a layer of puff pastry, place the chocolate filling on one edge and carefully fold, not with a narrow roll tube, but with wider twists. Brush with egg yolk and place in the oven. After baking, you can decorate at your discretion.

Puff pastry flower

And finally, a real masterpiece of confectionery art - a puff pastry flower. Everyone who sees and tries it will ask you for the secret of making such beauty. So elegant, yet so easy to make.

Cut the rolled out dough into squares. (To make sure they are the same, you can use a cardboard template). Then we fold each one in half and cut it, moving 1-1.5 cm away from both corners of the base. Open the square. Do not rush to remove the cut strip. Just grab some opposite edges first and connect them, then the other and connect them all in the center.

You will get a flower on a stand. Fill the spaces with filling and send your product to the oven.

You have made dough for buns, pies and pretzels, but you don’t know how to cut the dough so that the baked goods turn out beautiful - see step-by-step photos.

Beautiful buns

Cutting "Orchid": roll out, cut out a square, fold into a triangle, make cuts along the sides, leave a section of dough without a cut, unfold the square, connect the cut strips in the center.

Cutting "Peony": roll out, cut out a square, fold into a triangle, make cuts along the sides, leave a section of dough without a cut, unfold the square, fold the triangle with other corners, make cuts. Unfold the square and connect the cut strips in the center. Place the filling into the flower petals.

Cutting "Curls": roll out the layer, season with filling, roll into rolls on both sides, cut across.

Baking cutter “Rose”: roll a bun, roll out a circle, make 4 cuts at equal intervals, put the filling in the middle, roll the rose petals one by one.

Butter “Bows”: roll into koloboks, roll out circles, fold the circle in half, make 4 external and 3 internal cuts.

A simple flower made from rich yeast dough: roll the sausages, connect them into rings, put the filling on the two walls inside the ring, connect them in the center, as shown in the photo.

Beautiful puff pastry Kalach: roll a bun out of it, roll out a circle, grease with filling, roll into a roll, cut the roll lengthwise, twist two puff ribbons together, connect the ends to make a roll.

How to make “Piglets” from rich yeast dough. Roll out the circle, make a small cut on top, bend the corners - ears. We sculpt the piglet's piglet at the bottom, bending the edge and flattening it a little. The piglets' eyes are made of raisins.

Butter "Mushrooms": A circle is rolled out, which is then cut into pieces (see photo) and laid out in the shape of mushrooms.

"Croissants". Roll out the circle and cut it into triangles, cutting from the center to the outer edge. A cut is made on the outer side of the triangle in the middle and the filling is laid out at its end. The croissant is rolled up from the outer edge to the center.

Bun “Bird”: Roll the sausage, wrap one edge around your index finger and thread it into the resulting ring. Using a small pinch, press the dough into a beak shape. The tail needs to be flattened and cuts made, giving the appearance of feathers. The eyes are the highlight.

Here are simple versions of beautiful buns made from sausages. By the way, even a child can make such forms. Involve the little ones in this fun baking process. At the same time, you will develop fine motor skills and imagination.

How to decorate pies

Flower cake decoration: Roll out the layer into a round shape, place a bun of filling in the center. Carefully distribute the rest of the filling around the circle, leaving space from the edges and the central bun. Cover the top with another layer of dough. Using a small bowl or tea cup, press the edges around the center filling. Trim the outer edges with an openwork knife. Then evenly cut the dough with the filling that goes along the outer ring. Turn each “petal” slightly so the filling is facing up.

Cutting a loaf of bread. Roll the flagella into sausages and weave them into a loaf, as shown in the step-by-step instructions in the photo.

Here are the options for decorating the edge of the pie.

Cutting the dough “Pigtail” or “Spikelet”

The simplest version of “Pigtails”. A rectangle is cut out of the rolled out dough layer and a longitudinal cut is made in the center. Then, one edge is threaded through the resulting hole several times. This way the edges curl into a spiral. The filling is placed in the center.

"Pigtail with sausage". Three sausages are connected at the top edges. Then a slice of sausage is placed between them. Intertwined like a braid. The right harness is placed between the left and the center, then the left is placed between the right (which is now on the left) and the center (which is on the right). Again, a slice of sausage is placed and the braiding continues.

Sausage in “Pigtail” dough. This delicacy is sometimes called “Obzhorka” in culinary shops. The sausage is placed in the center of the dough cake. Then the edges are stuck to each other, and the sausage wrapped in dough is cut into equal parts. Each polka is turned sausage side up and placed one after another on different sides from the middle. Place in the oven when half cooked. Sprinkle cheese, herbs on top, grease with mayonnaise or ketchup (optional). And finish baking until ready.

Beautiful bun “Spikelet”. This type of baking is simple to make and looks very beautiful. Roll out a thin layer, grease with vegetable oil or egg, sprinkle with sugar and cinnamon (poppy seeds). We roll the roll, which we then cut with scissors slightly obliquely, as shown in the photo. We put the resulting “spikelets” into one large beautiful bun.

And this is a simple pigtail with poppy seeds. The sausage is covered with poppy seeds and cut with scissors, placing the petals on different sides.

Puff pastry puffs are a very tasty snack for tea. Puff pastries with sweet and savory filling can become not only a hearty snack on the road, at work or school, but also an excellent tasty breakfast or dinner for the whole family. The puff pastry can be prepared in advance using the first recipe and frozen in small portions in the freezer. You can also use a ready-made store product.

Apple puff pastry puffs are one of the most popular filling options.

• 200 g margarine;
• 2 eggs for dough and 1 for greasing puff pastries;
• 3.5 stacks flour;
• 1 stack thick sour cream;
• sugar;
• 1 tsp. lemon juice.

First, melt the margarine in a steam bath. You can also chop it with a blender along with flour.

Beat the eggs in a blender until the egg mass becomes light. Gradually sift flour into them and add sour cream. Mix thoroughly. Add the margarine last.

Knead the dough. Cut into equal 20 pieces. Place on a plate and place in the refrigerator for an hour, or in the freezer for a quarter of an hour.

We cut the apples into small cubes - first into slices 5 mm thick, then into cubes and cubes. The apple pulp of some varieties quickly darkens when exposed to air. To prevent this, place the chopped apple pieces in a container with lemon juice diluted with water. Then simply drain in a colander.

Roll out the chilled pieces of dough thinly, add 1.5 tablespoons of apple slices and a teaspoon of sugar.

Place the puff pastries on a baking sheet covered with oil, brush them with egg and sprinkle with sugar. You can cook at 200 degrees. within 20 minutes.

On a note. It is better to take juicy, sweet and sour varieties of apples.

With cheese

Both adults and children like processed cheese in baked goods. The cheese puffs turn out very tender and filling. It is recommended to serve hot; melted, stretchy cheese is much tastier than cooled cheese.

• ready-made puff pastry (homemade or store-bought) - 300 g;
• TV cheese - 150 gr;
• melted cheese - 2 table. l.;
• egg;
• milk - 1 table. l.;
• sesame - 1 table. l.

For the filling, mix grated hard and soft processed cheese. Roll out the layer of rolled out dough and cut into squares.

Place 1-2 tablespoons of filling into each square, pinch the edges to form envelopes. Beat the egg with milk and brush the puff pastries with it. Sprinkle with sesame seeds. A quarter of an hour is enough for baking - as soon as the dough acquires an appetizing golden color, the buns can be considered ready.

With cottage cheese

Puff pastries with cottage cheese are tasty and healthy. If desired, the filling with cottage cheese can become either sweet (as in the recipe below) or unsweetened, if instead of sugar you add, for example, herbs and a little salt.

• package of puff pastry - 500 g;
• granular cottage cheese - 300 g;
• sugar - 2 table. l.;
• egg for filling and egg for brushing.

Thaw the dough in advance. When it becomes slightly soft and begins to fit a little, it is ready to use. Place the defrosted dough on the table.

Prepare the filling: combine the egg with cottage cheese and cheese. Rub with a fork. If desired, you can add a little vanillin.

Roll out the dough and cut into rectangles. Place a couple of spoons of filling on one half of the piece of dough, cover with the other and pinch the edges so that the filling does not leak out. Brush the top with beaten egg. Bake at a temperature of 190-200 degrees. for a third of an hour.

On a note. If you beat the filling with a blender, the consistency will be more uniform and tender.

Crispy puff pastries without filling

• yeast-free puff pastry - 500 g;
• a handful of flour for rolling out dough;
• powdered sugar;
• egg.

Leave the finished dough at room temperature in advance to defrost. Then roll it out thinly, sprinkling the work surface with flour before doing so. Cut the dough into squares and ribbons. Turn the squares so that they form “bows”, turning the half over in the center. Weave the strips into braids. Place everything on the prepared baking sheet and brush with beaten egg as usual. Bake for 15 minutes.

With meat

• yeast puff pastry - 600 g;
• minced pork - 300 g;
• onion - 1 unit;
• eggs - 2 units;
• salt, pepper, hops-suneli.

Roll out the dough, cut into squares. Mix the minced meat with one egg, add salt and pepper, add some herbs and chopped onion. Mix everything well, fry for about ten minutes in oil, stirring constantly, so that the filling turns out crumbly.

Place the filling into the dough squares. Fold them to form envelopes and poke a few holes on top with a toothpick to allow steam to escape from the baked goods. Bake at 180 degrees. within half an hour.

With cherry

• a glass of cherries;
• 4 tablespoons starch;
• ¾ stack. Sahara;
• egg yolk;
• sheet of prepared puff pastry.

It is necessary to prepare the cherries in advance: rinse and remove the pits.

Next, roll out the dough and cut into squares. Place a teapot in the center of each square. a spoonful of starch, which will absorb the juice of the berries and prevent the puff from falling apart during baking. Place a few berries on top, sprinkle with one (a little more) teaspoon of sugar. Depending on how you want the puffs to look - open or closed - the method of gluing the puffs depends. If they are open, lightly pinch the corners of the dough together so that the puff pastry remains open in the center. If closed, use any method described in the above recipes. Bake at 180 degrees. for a third of an hour.

How to cook with chocolate?

A very simple way to make quick sweet puffs - with chocolate. This recipe is suitable if guests are already rushing to see you, and you don’t know what to offer for tea.

• 500 g puff pastry without yeast;
• egg;
• 2 chocolate bars.

A standard package of ready-made dough usually contains two layers of dough. And this is very useful if you want to please your guests not with a simple dessert, but with pastries with different fillings. We suggest turning one layer into a puff with dark chocolate, and the second - with milk chocolate, filled with raisins and nuts. If you wish, you can replace the options with your favorite ones.

So, you need to start by rolling out the dough. In this case, the layer does not need to be cut, in the future it will be possible to cut the finished puff pastry into pieces. The sheet should retain its corners and be twice the size of the chocolate bar. Place the tile in the center and use a knife to make parallel oblique cuts along the remaining protruding edges of the dough. Next, we cover the chocolate with shorter pieces of dough, and weave the oblique ribbons one by one, completely covering it.

Repeat the same with the remaining dough and the second chocolate bar.

Beat the egg well and brush the pastries with it. We watch the edges of the baked goods; they must be well sealed, otherwise the chocolate may leak out. Bake at 200 degrees. within 20-25 minutes.

On a note. Banana goes well with chocolate. It can also be cut into strips and placed under the chocolate bar while assembling the puff pastry.

Puff pastry with mushrooms

• mushrooms - 400 gr;
• puffy dough - 500 g;
• dill - a bunch;
• onion - 1 unit;
• boiled potatoes - 3 units;
• hard cheese - 100 gr;
• eggs - 2 units;
• salt, oil, pepper.

First, prepare the filling: wash the mushrooms, cut them into slices and fry them in oil over high heat. Meanwhile, cut the onion into quarters. When the liquid has evaporated from the mushrooms, add the onion to them; if desired, you can add a spoonful of plums to add tenderness and flavor. oils Fry everything together, stirring occasionally, add salt. Remove from heat after the onions and champignons turn an appetizing yellowish color.

Wash the greens, pat dry with a paper towel, and finely chop. Cut the pre-boiled potatoes into cubes.

Three cheeses on a coarse grater. Combine everything that has been prepared in one bowl.

Beat the egg and pour in all the filling. Mix everything.

Roll out the dough and cut into squares of approximately 10-12 cm. Beat the second egg and cover the edges of the squares with it so that they stick together better. Place about a spoonful of filling in each square diagonally. Wrap it in little bags. Place on a baking sheet and cover with the rest of the beaten egg. At 180 degrees. The bags take about 20 minutes to bake.

With Chiken

• 500-600 grams of homemade or purchased puff pastry;
• 2 chicken breast halves, boneless and skinless;
• 2 medium potatoes;
• 1 small onion.

Peel the onion and potatoes and cut them into small cubes.

Rinse the breast and cut it into small cubes, similar in size to pieces of vegetables.

Roll out the dough and cut into rectangles approximately 10 cm long and 20 cm wide. Place the filling on one half, leaving the edges free. Pinching. We pierce the top in several places with a fork so that steam escapes and the baked goods do not turn out wet inside. Bake for 30-35 minutes at 200 degrees.

With ham and cheese

• egg;
• 300 grams of ham;
• 200 g hard. cheese;
• 500 g of dough.

Cut the ham into strips and grate the cheese. Roll out the dough and cut into rectangles. Place ham on one half and sprinkle with cheese. On the other half we make small longitudinal cuts in the center. Cover the filling with the other half of the dough and pinch the edges. Brush the pastry with beaten egg.

This filling does not require a long time to prepare, so it is enough to bake for 20-25 minutes.

Unsweetened puff pastries with sorrel and cottage cheese

• puff pastry - 350-450 g;
• cottage cheese - 200 gr;
• eggs - 2 units;
• grated hard cheese - 150 g;
• salt pepper;
• garlic clove;
• sorrel - 50-70 gr.

Rinse the sorrel, chop finely, mix with grated cheese and cottage cheese. Add pepper and salt to taste, squeeze out the garlic, beat in the egg and mix well.

Roll out the dough and cut into rectangles. Next, everything happens as in previous recipes - spread the filling into pieces of dough, pinch, brush with egg and bake. For this filling, it is enough to bake for a third of an hour at 180 degrees.

With bananas

• banana - 1 unit;
• puffy dough - 1 layer;
• chocolate paste - 100-150 g;
• walnuts - 2 table. l. crushed kernels.

Roll out the dough and divide into 9 equal squares. In each we put a heaping teaspoon of chocolate paste. Sprinkle crushed nuts on top and place a slice of banana. Connect the ends of the dough in the center. Bake at 180 degrees. We determine readiness by the condition of the dough, since the filling does not require long-term heat treatment. When the puff pastries become golden, they can be removed from the oven.

With sugar

Sugar puffs are also called puff tongues.

• 500 g puff pastry test;
• 50 grams of sugar;
• 50 ml of strongly brewed black tea (can be replaced with yolk).

The preparation is very simple: the dough is slightly defrosted and rolled out to a thickness of approximately 7 mm. Cut into strips approximately 4-5 cm wide. Place on a baking sheet, brush with tea and sprinkle with sugar. Sugar tongues only need to bake for 15 minutes at 180 degrees.

I want to cook something special for the holiday. And offer a new interpretation of already known and beloved dishes. So it's time to check out some new food design ideas!

Our review today is dedicated to creative cutting of dough - from the simplest to real masterpieces of flour production.

Putting ideas in the piggy bank!

Buns made from strips and layers of dough without filling

You can make beautiful buns from the “sausages” of yeast dough. To prevent the strips from sticking together, the sausage must first be greased with egg. And then wrap it with an ornate line according to the pattern you like.

From a small rolled strip you can make a flower bun, a bow bun, or a leaf bun.

For children, we definitely make baked goods in the shape of animals.

From a layer of puff pastry you can make a stylish bun with a large bow.

Baking based on rolls

Original spikelets, buns and bread can be made on the basis of rolls. Various schemes for cutting dough with scissors are used here.

We make the spikelet as follows: sprinkle the dough “sausage” with poppy seeds. Then we make cuts in the roll at an angle of 45 degrees, and lay them out in a “pigtail”.

Similarly, we make spikelets stuffed with poppy seeds or cinnamon and sugar.

You can make a rosy wreath from a roll with sugar and cinnamon.

If you cut the roll into pieces and place it on a baking sheet, you can make cinnamon rolls. When ready, fill the buns with chocolate glaze, concentrated syrup, nuts with sugar or other delicious decoration.

Decorating the edge of the pie

Open pies and pizza can be decorated in a special way by decorating the edge in advance and filling it with filling.

Original filled pies

Adults and children love pies. You can surprise and delight your loved ones by making them in the shape of roses, animals, curls, apples and other fruits and vegetables. Thus, you can make themed pies for a specific event or for a specific person.

Stuffed pies

Large stuffed pies can be decorated in the shape of a funny turtle. The relief on the shell can be made using imprints of cups or dumplings.

Stuffed flower pie can be made with any fairly thick filling or with a combination of two fillings. Place the filling on the bottom layer and form a center and a ring. Then cover with a second layer of dough and fix the center with a plate. We fasten the ring around the edge and make cuts, unfolding the dough like flower petals.

We make a stuffed ring pie with the filling peeking out using special cuts in the center of the dough layer and fold it towards the edge.

Stuffed pie in the shape of a fish is made from puff pastry or yeast dough.

Country pie with minced meat and eggs is also quite beautiful and colorful. This dish will surely delight your guests!

We form a bunch of grapes from small round pies with filling and decorate with carved leaves and vines. Here is the finished culinary masterpiece!

The stuffed pie can be perforated. For such a pie, a thick filling made from pieces of meat, cabbage, and apples is suitable.

Two-color pies

Pies and buns made from two-color dough are very original. We make them according to the principle of the well-known Zebra pie, coloring half of the dough with cocoa powder. And then everything depends on your imagination. You can put snow-white balls of dough into a baking dish and fill them with the dark part of the dough, you can bake multi-colored cakes and make a cake out of them, or you can connect two layers of light and dark dough, make two rolls and use them to make colored butterflies.

Decorative bread

It is our custom to greet guests with bread and salt. But where can you get beautiful decorative bread? It turns out that you can bake it yourself. There are a lot of worthy options. Let's get to know them:

Open pies and pies

Open pies and pies can be decorated not only with an original edge.

We make puff pastry pies with the effect of an opening flower from two square layers, cutting the top one.

We now make charlotte with apples in a new format. We spread a curd filling with the consistency of thick sour cream onto the shortbread dough, and decorate the top with apple roses.

We decorate pies with berries and jam filling with decorative pieces of dough.

We make open puff pastry pies with meat filling.

We decorate pies and pies with a border of dough and sausages. To do this, place a sausage between two layers, secure it, make cuts and unfold it.

You can make rose pies with pieces of boiled sausage.

Open pie with pear and cottage cheese is very healthy. We fill the shortcrust pastry base with pears, cut into rings, without separating them. We lay them out in the shape of a flower and fill them with liquid curd filling. Bake.

We make a pear pie from a puff pastry and half a pear. Original and simple!

Pie "Santa Claus"

For the New Year's holiday, it is worth baking a pie with one of its symbols. We suggest making a pie with the image of Grandfather Frost.

Now, fully armed, let's start experimenting with original baked goods!

Photos used: hlebopechka.ru, www.liveinternet.ru,